Sweet Cebu

I managed to get out of town this week for an official business trip. The destination - Cebu which is one of my favorite food spots. I have lost count on how many times I have gone to Cebu, however, It has never failed to excite me with its innumerable culinary offerings.

The trip to Cebu is just an hour away by plane. As I am always a light packer and traveler (I was only going to stay there overnight), I didn't check in my luggage. With just one duffel bag in tow plus my overused body bag, I was at the airport an hour prior to departure. Check in was a breeze and we boarded at designated time. The plane taxis through the runway, proceeding to its position prior to take off. We wait for a few more minutes, and some more. The captain then announced that there was a technical problem, with I can't really fathom - hydraulics of some sort, and so, we deplaned and went back to the airport, and waited for further announcements. Well, in as much as I wanted to leave at 9:05, we finally left Manila at around 1 PM. I barely made it to our event, but was somehow saved since our gracious host and organizer conveniently moved my presentation towards the end of the program. My lesson: never fly the same day of your event, even if all these airlines claim that they will fly you on time.

Fortunately, the following day proved to be my reward. After a brief meeting with a local culinary expert, I grabbed the chance to go and visit a few of my favorite places. Of course, my Cebu visit will not be complete without a stop at CNT lechon, which sells at Php280 per kilo, definitely a bargain compared to Manila Lechon prices. Do not ask for lechon sauce - you know, the typical thick sweet soy-liver sauce we are familiar with in Manila, because they will definitely frown at you for your ignorance, as Cebu lechon is more salty than its Manila counterparts, thus there is no need for sauce. It is slow-roasted and stuffed with a variety of herbs and spices which gives its meat, particularly around the trunk area a flavorful aroma of anise, tanglad, garlic and salt.

Next stop was Leona's Bakeshop, known for its Guava Chiffon Cake. I go there primarily for Angel cake which is my mom's favorite, and it is only there that I find it commercially available. I remember a family friend who gives it to us during the yuletide season but her version is sweeter than Leona's. To me, that of Leona's is just right with its light and airy texture, it somehow reminds me of cotton candy, really.

I never really liked guava, in fact, I particularly dislike Sinigang na Isda sa Bayabas. However, Leona's guava cake is one for the books. Chiffon cake based, it is frosted lightly with guava laced cream and though, just upon opening the box, you find the off odor of the local pink guava eminent, a bite will send you to heaven as its spongy texture and light sweetness covers your mouth. And as cheap as Php280 for a whole cake, what more can you ask for?

A friend on the other hand went out to get danggit of all forms, shapes and sizes at the palengke. Since the sellers know that a big percentage of those who purchase bring it back to Manila, they conveniently package and seal it. A kilo of dangit (unsalted) is at Php360.

As we head for the airport, with more than just my bag in tow, I do a balancing act of carrying my cakes and danggit through the X-ray machines and the ticket lines. Thankfully, my flight leaves as scheduled this time.